Paolo Predonzan, gelato master and managing director of I-Scream, has the scoop on staying ahead in the coolest part of the market
TO PREPARE FOR the day ahead, I usually go out hiking just after 6am on one of the trails behind Discovery Bay. I find it a great way to keep fit, and it means I'm alert but also relaxed by the time I get to the workshop in Kwun Tong, around 10am.
The first thing I do is ask two questions: What are today's orders and what new recipes must I work on?
We have a team of five and we manufacture both ice cream and sorbet. This is done with a special machine that has two sections. In one, the mix of ingredients is cooked and pasteurised. The other is used for freezing. The timing and temperatures have to be precise to ensure sterilisation and compliance with Hong Kong law.
For ice cream, the 'shock' of reducing the temperature from plus 80 degrees to below zero in just a few seconds is critical. It helps to stabilise the molecules in the mix, and this is the secret to getting a better texture. A batch can be from 1kg to 8kg, and it is stored in the cold room until delivery.
Hygiene is extremely important in this business. I insist every day that all equipment is cleaned morning and evening with an antibacterial wash.
While production is going on, I catch up with all the administration, invoices and orders. Once that's done, I move from the office to the laboratory.
